Description
This creamy chicken enchilada soup is a thick, wholesome, and filling dish that combines tender chicken with classic Tex-Mex ingredients like fire-roasted tomatoes, beans, and corn. Prepared in one pot, it’s perfect for quick weeknight dinners or as a comforting side. The soup is blended to create a smooth and creamy texture, then finished with shredded Mexican cheese for a deliciously cheesy touch.
Ingredients
Main Ingredients
- 1 tablespoon Butter or Ghee (avocado oil also works)
- 1 Medium Onion, diced
- 2 Celery Stalks, sliced
- 1 Medium Carrot, thinly sliced
- 1 Large Red Bell Pepper, diced
- 2-3 Garlic Cloves, chopped
- 1½ teaspoon Ground Cumin
- 1 tablespoon Chili Powder
- 1 teaspoon Dried Oregano
- 15 ounces Diced Fire-Roasted Tomatoes (1 can)
- ¼ Cup Tomato Paste
- 4 Cups Low Sodium Chicken Broth
- 14.5 ounces Red Kidney Beans, drained and rinsed (1 can)
- 14.5 ounces Black Beans, drained and rinsed (1 can)
- 1 Cup Fresh or Frozen Sweet Corn
- 2 Cups Shredded Cooked Chicken
- 1 Cup Mexican Shredded Cheese Blend for garnishing
- Salt and Pepper, to taste
Instructions
- Prepare the Base: Melt 1 tablespoon of butter or ghee (or use avocado oil) in a large stockpot over medium-high heat.
- Sauté Vegetables: Add diced onion, sliced celery, thinly sliced carrot, diced red bell pepper, and chopped garlic cloves. Cook, stirring occasionally, for about 5-6 minutes until the vegetables soften.
- Add Seasonings and Liquids: Stir in ground cumin, chili powder, dried oregano, fire-roasted tomatoes, tomato paste, and chicken broth. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to a simmer and cook for 10-15 minutes until the vegetables are very tender.
- Blend the Soup: Remove the pot from heat. Using a hand blender, carefully blend the soup until it reaches a smooth and creamy consistency. Return the pot to medium heat.
- Add Beans, Corn, and Chicken: Stir in the drained kidney beans, black beans, sweet corn, and shredded cooked chicken. Combine well and bring to a gentle boil for 2-3 minutes just to heat everything through.
- Serve: Ladle the hot soup into bowls and top each serving with shredded Mexican cheese. Serve immediately and enjoy!
Notes
- Serving size is approximately 1.5 cups per person.
- For corn, fresh, frozen, or canned options all work well.
- Substitute oils such as avocado, olive, or vegetable oil to suit dietary preferences.
- Try swapping shredded chicken for shredded turkey, ground chicken, or ground turkey as a variation.
- Leftover rotisserie chicken can be used to save time and add extra flavor.
- Store leftovers in an airtight container in the refrigerator for 5-7 days.
- Reheat leftovers in the microwave or on stovetop until warmed through.
- This soup freezes well for up to 3-4 months; thaw completely before reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican